Traditional Belgian fish stew (waterzooi), previously considered a food of the fishermen who could not afford the meals that are caught. This is a thick, rich fish soup with vegetables, egg yolks and cream. Wrote: "A la", because the site has a lot of "experts" of cooking, who will protest the authenticity of the recipe. I did with digressions, as I did not have all the necessary products available. But the taste didn't get any worse. It is very flavorful and delicious!
We clean the fish and cut it into portions. I chose not to fillet the fish so it wouldn't fall apart.
Fill the fish with water, put a Bouquet of garnishes, salt. Bring to a boil, remove the foam and cook over medium heat for about 15 minutes until the fish is ready. As soon as the flavor of seasonings goes, I recommend removing them, so as not to over-saturate the broth with them.
Vegetables are cleaned, diced onions and carrots, celery strips.
In a saucepan, a high frying pan or a pan with a thick bottom, pour vegetable oil. Put the vegetables in a hot pan and simmer over medium heat for about 8 minutes until soft.
Put the potatoes, cut into cubes.
Pour the strained broth (about 1 liter). Bring to a boil, reduce the heat to medium, cook for 15 minutes.
Add salt, pepper mixture, and chopped garlic. Boil. Turning off the fire.
Mix cream, egg yolk, lemon juice.
Add half a Cup of warm fish broth, mix well with a whisk.
Add the cream and yolk to the soup, stirring with a whisk. The soup should not boil, otherwise the cream will curdle.
Put the boiled fish in the soup, warm it up for 5 minutes, without bringing it to a boil. Let the soup brew for 10 minutes.
Serve the soup with chopped parsley, white bread or croutons.